Chicken Crepes with Poblano Cream Sauce

Recipe from Chef Helen Lampkin.

Ingredients:

Crepe Ingredients:

• 2 TBSP butter, melted
• 2 large eggs
• 1 c. whole milk
• 1/3 c. water
• 1 tsp. vanilla
• 1 c. flour
• 1/4 tsp. salt
• 2 TBSP sugar
• Melted butter for cooking crepes

Crepe Filling:

• 2-3 cooked chicken breasts, petite dice
• 1 c. fresh or frozen corn
• 1 c. orange bell pepper, petite dice
• 1 shallot, petite dice
• Salt and pepper, to taste

Poblano Cream Sauce:

• 2 c. heavy whipping cream
• 4 oz. cream cheese, softened
• 2 – 3 poblano chiles, roasted, peeled, petite dice (reserve some for garnish)
• Salt, to taste

Directions:

1. Crepe Batter: Using an electric mixer, blend the melted butter, eggs, milk, water, and vanilla together. Combine dry ingredients in a bowl, then add them to the milk mixture and blend until smooth consistency. Cover and refrigerate for at least 1 hour or preferably overnight.
2. Prepare Crepes: Heat a 9-10 inch crepe pan or nonstick skillet. Brush pan with melted butter and pour a scant 1/4 c. of batter into the pan and swirl the pan until the batter covers the surface. Cook until the crepe is slightly brown (about 30 seconds). Carefully loosen the edges and then flip the crepe. Cook for another 30 seconds or until the second side is lightly browned. Remove from pan and continue cooking until batter is used. As you finish each crepe, stack them in between sheets of parchment paper or wax paper. Cover with a clean kitchen towel.
3. Prepare Filling: Saute corn, bell pepper, and shallot until veggies are softened, add the chicken and toss to combine and season with salt and pepper. Set aside.
4. Prepare Poblano Cream Sauce: In a small saucepan heat cream, cream cheese, and 3 TBSP (or more) of diced poblanos. Add salt to taste. Set aside. Reheat just before serving.
5. Build the Crepes: Preheat oven to 325F. Line a baking sheet with parchment paper. Spoon chicken mixture onto crepe and gently roll up and then place onto the baking sheet. After you have filled and rolled all of the crepes, cover the baking sheet with foil and bake until warmed through, about 15 minutes. Reheat poblano cream sauce. When crepes are done, add some poblano cream sauce to your plate, add your crepes, top with more poblano cream sauce, and garnish with reserved roasted poblano chiles.

Chicken Crepes with Poblano Cream Sauce: